Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 83, Issue -, Pages 298-304Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.05.035
Keywords
Lactobacillus; Antimicrobial activity; Food-borne pathogen; Optimization; Mixture design
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This study aimed to find out an optimum multiple-strain mixture (MSM) of Lactobacillus with the highest antimicrobial activity (AA) against common food-borne pathogenic bacteria (Escherichia coli, Salmonella enteritidis, Listeria monocytogenes, and Bacillus cereus) through mixture design (MD). Hence, Lactobacillus strains were isolated from Iranian traditional fermented olive and pickled garlic, then molecular identified. The results showed that cell-free supernatant (CFS) of the all Lactobacillus isolates had higher AA compared to their microbial suspensions. Therefore, CFS of the Lactobacillus isolates was used to find an optimum proportion through MD. A mixture containing 10% CFS of L. brevis isolated from fermented olive (A*), 80% CFS of L plantarum isolated from fermented olive (B*), and 10% CFS of L. brevis isolated from pickled garlic (C*) was found as the optimum mixture against common food-borne pathogens. After incubation at 37 degrees C for 24 h, optical density (OD) of E. coli, S. enteritidis, L monocytogenes and B. cereus treated with this optimum mixture were 0.131, 0.240, 0.211 and 0.483, respectively. (C) 2017 Elsevier Ltd. All rights reserved.
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